Puddings and pastry à la mode

Rub half a pound of butter into one of flour, add the yolks of two eggs, rather more than a gill of water, and mix into a paste ; roll it out to the thickness of a florin, and place it on a baking-sheet ; trim the edge, and brush round the edge with a little yolk of egg and water ; put some apricot or strawberry jam on the paste, and spread it evenly and thinly all over the paste, except the egged edge. Have ready some puff-paste, which should be rolled out to the same thickness as the short paste, and cover over the baking- sheet ; press it down tightly where the lower sheet has been egged, and trim round with a knife ; then brush the yolk of egg over all the sheet as smoothly as possible ; then with the back of the knife mark it out in squares three inches long and one wide, and bake in a moderate oven ; when done sift a little pounded sugar over them and salamander, and when quite cold cut them out where they have been marked ; arrange tastily on a dish. Pastry Sandwiches. Roll out good puff-paste very thin — till it is as thin as a wafer, and cut it into two pieces the same size and shape ; lay these on a buttered baking- tin and spread over one of the pieces some preserve ; place the other piece of pastry on the top, press it lightly with the fingers ; mark it into squares or oblong pieces where it is afterwards to be cut, and bake twenty minutes in a moderate oven ; sift powdered sugar over them, cut them when cold into strips, and pile them in a circle with whipped cream in the centre, or crosswise on a dish without cream. These sandwiches can be varied by rolling out two squares, one of almond paste and the other of puff paste, to the same size and thickness ; lay the puff paste uppermost and cut them into shapes, brush beaten egg over them, sprinkle sifted sugar upon them, and bake twenty minutes in a moderate oven. Pineapple Pudding. Take two ounces of butter, the same of flour, half a pint of milk, and four ounces of pineapple cut up into slices ; take the slices of pineapple, the yolks and whites of three eggs, and a tablespoonful of castor sugar ; put the flour and butter together in a stew-pan, and mix well, and let them boil ; stir well, add the yolks of eggs one by one, and beat them well in ; now add the pieces of pineapple and sugar, stir very lightly, not to break the pineapple ; lastly beat the whites of eggs stiffly and stir well in ; put it into a mould and put paper on the top, and steam it for three quarters of an hour ; serve a sauce with it composed of half a pint of the liquor of the pineapple, two ounces of sugar, and some lemon juice, all boiled up till clear. A ginger pudding with preserved ginger can be made in the same way. Pineapple Pudding (another way).